A cheesy scrambled egg,
brown rice veggie dream!
Brunch
Brown Rice and Eggs
- 1/2 cup sliced celery
1/2 cup diced green pepper
1/2 cup sliced fresh or canned mushrooms
1 tablespoon butter or margarine
6 large eggs, beaten
1/2 cup milk
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked brown rice
1 cup (4-ounces) shredded cheddar or American cheese
- Cook celery, pepper and
mushrooms in butter in large skillet over medium-high heat 2
minutes.
- Combine eggs, milk, salt
and black pepper in small bowl.
- Reduce heat to medium
and pour egg mixture over vegetables. Continue stirring 1 1/2
to 2 minutes.
- Add rice and cheese; stir
to gently separate grains. Heat 2 minutes.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.
